Directions

Pour heated cream over the white chocolate and whisk until the chocolate is melted. Pour one ounce of ganache into the bottom of eight six ounce glasses.

Put in the refrigerator and allow to cool while you make the caramel sauce and panna cotta.

For the Caramel Sauce

Boil the heavy cream in a saucepan over medium-high heat.

Place sugar in a separate saucepan. Heat over medium-high heat until it starts to turn a caramel color, 6 to 10 minutes. Slowly add the cream to the dark caramel sauce and whisk together. The caramel will raise and boil rapidly once cream is added so use caution when whisking.

For the Salted Caramel Panna Cotta

Heat the heavy cream, salt, and sugar in a saucepan over medium-high heat and bring to a light simmer. Remove from heat.

Pour the salty caramel sauce into the mixture, whisking as you pour. Let cool.

Soak sheets of gelatin in a bowl of cold water for 5 to 10 minutes. Once soft, lift sheets from the cold water. Wring gently to remove excess water. Add sheets to warm liquid and stir until dissolved.

Distribute evenly into the glasses over ganache. Chill in refrigerator for 2-3 hours.

For the Whipped Cream

In a large bowl whip cream, vanilla, and powder sugar until stiff peaks form.

Once panna cotta is set place a spoon full of whipped cream on top and serve.

*Editor’s note: If using granulated gelatin for the panna cotta, sprinkle 3½ teaspoons of Knox gelatin over ¼ cup of the cool whipping cream. Let stand for 5 to 10 minutes until gelatin has bloomed and then slowly stir into warm cream and caramel mixture.